Spicy Tomato, Fennel, and Orange Sauce
Source of Recipe
internet
List of Ingredients
2 tsp. extra virgin olive oil
1 small onion, sliced
2 plump cloves of minced garlic
fine sea salt
One 28 oz. can peeled tomatoes in their juice, pureed in a food processor or blender
1 bouquet garni: several parsley stems, celery leaves, and springs of thyme placed in a wire mesh ball or wrapped in twine
Hot red pepper flakes to taste (optional)
1/2 teaspoon fennel seeds
Grated zest of 1 orange
Recipe
In a large skillet, combine the oil, onion, garlic, and salt and stir to coat with the oil. Cook, covered, over low heat until soft but not browned- for about 3 minutes. Add the pureed tomatoes, bouquet garni, red pepper flakes, fennel seeds and orange zest. Stir to blend and simmer, uncovered until the sauce begins to thicken, about 15 minutes. Taste for seasoning, Remove and discard the bouquet garni. The sauce may be used immediately, stored in the refrigerator for up to 2 days, or frozen for up to 3 months.
About 3 cups.
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